Production method of fermented peanut product

The invention provides a production method of a fermented peanut product and belongs to the technical field of food processing. The method comprises the steps as follows: peanut shells are removed, peanut kernels are obtained, the peanut kernels are crushed with a stirrer, and crushed peanut kernels are obtained; the crushed peanut kernels, honey, table salt, saccharomycetes, drinking water, sodium bicarbonate and citric acid are put in a closed container in the mass ratio being 30: 10: 2: 1: 40: 2: 2 for fermentation; the container is opened after 3 months of fermentation, and potassium sorbate with the mass being 1% of that of the fermented product and lactobacillus with the mass being 0.3% of that of the fermented product are added; sealed fermentation is continued; and the fermented peanut product is obtained after fermentation is performed for 3 months. The peanuts are shelled, honey, table salt, saccharomycetes, drinking water, sodium bicarbonate and citric acid are added for primary fermentation, potas